Beet sorbet on goat cheese

• Chef: Andrea Golino
• Difficulty: Easy
• Time: 25 min of preparation, 30 min of cooking
• Type of Cooking:Baked
• Doses for: 5 people

Ingredients

• 175 g goat cheese
• 1 beetroot
• Sunflower oil

For the sorbet:

• 300 g of water
• 300 g of sugar
• 45 g of glucose
• 5 g of salt
• 250 g of boiled beet

For the crumble:

• 40 g of hazelnut flour
• 60 g of 00 flour
• 60 g of butter
• 60 g of Mascobado sugar
• 3 g of salt

Preparation

1. A fancy name for a slightly creative recipe, based on a beet sorbet on goat cheese.
2. To enrich hazelnut crumble and beetroot chips, an alternation between sweet and savory.
3. Let’s start with the sorbet: dissolve sugar, glucose, water, and salt in a pan.
4. Let it cool and whisk together with the boiled beets cut into pieces. We keep the mixture in the ice cream maker.
5. For the hazelnut crumble: in a bowl mix flour, sugar, salt and diced soft butter. We work with our fingers, to obtain crumbs.
6. We pour them on a baking tray covered with parchment paper.
7. Bake at 170 degrees for 15 minutes and let cool. Finally the frying: slice the raw beetroot with the mandolin, dry it on a paper towel.
8. We fry in hot oil quickly and drain. Pour about 30 g of slightly melted goat’s cheese into holsters (30 seconds in the microwave).
9. On the edge of the plate we put raspberries and pieces of crumble, we end with a sorbet ball and crispy chips.